When do you think our ancestors started cooking food?
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The cooking oil ATM, also known as Salad oil /vegetable oil vending machine, is most definitely one of the new inventions in Kenya that is guaranteed to change your fortunes within no time.
With the aid of the cooking oil ATM customers can get access to pints from as low as 10 shillings. All you need to do is insert a request for a liter and it will dispense pints at minimal costs. This means that you save yourself both time and cash since there are lesser trips to shops due to this convenience offered by Herritech Ventures.
Customized options available based on your set budget: prices start at 35,000 Kenyan shillings for a full stainless steel Table Top Vending machine.
Currently, where everybody tends to be competitive, it is vital that one has learned how to adapt in order to thrive. This is why Herritech Ventures has devised a cooking oil ATM that eliminates the need to travel or go shopping all the time.
Now, even those who are on an extremely tight budget can get access to vegetable oil based on their set budget.
Call 0717 263 774 for your Customized cooking oil vending machine
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In recipes, we are constantly told to do techniques but often not told why we do them. Today, I want to explore the question of how we use spices. First, we cover the food science and theory of spices before diving into some experiments with special guest @ProHomeCooks .
🌐 My Website (Recipes + Techniques): https://www.ethanchlebowski.com/cooking-techniques-recipes
🌳 Join our Cooking Community: https://community.ethanchlebowski.com/
📚 Videos & Sources mentioned:
▪ The Flavor Equation by Nik Sharma. https://amzn.to/33bbzih
▪ On Food and Cooking by Harold McGee. https://amzn.to/3HG5ZmV
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⏱ TIMESTAMPS:
0:00 – Intro
1:36 How do spices flavor our food?
5:53 Experiment #1 – Toasted vs Untoasted Spices
9:14 Experiment #2 – Toast Garam Masala on Chicken
13:59 Experiment #3 – Bloomed Spices in a Sauce
16:54 Experiment #4 – Final Dish
18:56 Outro
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MISC. DETAILS
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Have you ever read a recipe guide from a cookbook or a website but didn’t understand everything that’s written? What we do is just ignore the unfamiliar words and keep reading. Sometimes, when we are familiar with the recipe we just scan the headline and remember the important details. As a result, our cooked food is too salty or bland, too hard or too soft, and undercooked or overcooked. It’s frustrating when we waste our energy, time, and money, on something that we are not happy with the result.
There are cooking methods or terminologies that are written in every cookbook that we should be aware of. Just knowing these simple terms will be easy for us to grasp the information in what we are reading.
Here are the most common cooking methods on every recipe website or cookbook:
Frying
Sautéing
Deep-fry
Braising
Simmering
Stewing
Steaming
Boiling
Poaching
Blanching
Roasting
Baking
Grilling
Broiling
Knowing these cooking methods will be easier for anyone to understand every detail in the recipe guide. In case you’re planning to create your own recipe, you can plan ahead on what cooking method will be more suitable to attain the best effect or flavor on your dish.
Thanks for watching this video. Please subscribe, like, and share.
Cheers,
Vil and Zoe’s Galley Team
Intro Video credit to @karlosnun
Human figures credit to “Designed by / Freepik”
Recipes and cooking utensils credits to:
“Designed by dooder / Freepik”
“Designed by Ibrandify / Freepik”
“Designed by Bimbimkha / Freepik”
“Designed by macrovector / Freepik”
“Designed by Olga_spb / Freepik”
ooks credit to “Designed by flatart / Freepik” and
“Designed by grmarc / Freepik”
Credit to the free 30 days downloads by stock.adobe
#cookingmethods #cookingforbeginners #howtocook #howto #recipe #food #cooking #baking
Professional chef instructor Frank Proto shares his top tips for beginners, helping you to elevate the basic skills you’ll need to find your footing in the kitchen.
Check out chef Frank on his YouTube Channel, ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooks
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: JC Scruggs
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra/Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Asnia Akhtar
Line Producer: Jen McGinity
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Full Story: https://www.seriouseats.com/2014/07/how-to-toss-food-skillet.html
Tossing food in a skillet is an efficient way to mix and move food around in a pan. But let’s be honest: one big reason why we like to throw foods up, out of, and then back into a pan is because it looks kinda badass.
So, for those of you who want to master this skill, here’s how you do it. The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides, such as frying pans and woks. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall.
You Might Also Like…
How to Make Tamagoyaki: https://youtu.be/fmQyO6c9dtA
How to Season a Wok: https://youtu.be/ndv-uT94BGM
How to Make Pasta alla Gricia: https://youtu.be/uPzLTn-bNaU
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
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This is how Salad/Cooking Oil ATMs operates. This is a product of Grobsol Technical Solutions.
Features:
✅Sends daily sales report to the owner via SMS, hence easy monitoring of sales.
✅Accurate with non return valve.
✅Password protected while setting price per liter.
✅OPTIONAL: Stainless steel oil reservoir.
0715535089. https://grobsoltechnical.co.ke/
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Ever read a recipe and have no idea what it was asking? In this episode of How to Adult Hank and Rachel explain the difference between baking powder and baking soda, separate the whites from the yolks of an egg, and define a bunch of tricky cooking terms.
Huge thanks to Sarah Manuel for supporting us on Patreon!
Glossary:
Cooking 0:32
Baking Soda vs. Baking Powder 0:49
Clove, Head, and Bulb of Garlic 1:19
Condensed vs. Evaporated Milk 1:50
Measurements by Volume 2:12
Measurements by Mass 2:25
Pat of Butter 2:35
Scant & Heaping 2:49
Baking Blind 3:20
Blanching 3:33
Simmer, Low Boil, Full/Rolling/Roiling Boil 3:50
Braising 4:35
Broiling 4:43
Deglazing 5:02
Double-Boiler (not Double-Boiling, our mistake!) 5:20
Dredging 5:51
Mise en Place 6:19
Poaching 6:46
Sautéing 7:02
Sifting 7:10
Sous vide 7:40
Separating Eggs 7:47
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we are located at Ruiru bypass near kamakis….make your order now and dont be left out on the 2019 business ventures #newyear2019
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The Effects of Cooking on the Nutritional Value of Food. Part of the series: Raw Food Diet Tips. The way we cook and prepare our food affects the nutritional value of it. Retain vital nutrients with the advice given by an accomplished dietitian in this free video on the effects of cooking on the nutritional value of food. Read more: http://www.ehow.com/video_6723484_effects-cooking-nutritional-value-food.html
Does Cooking Affect Vitamins in Food?- Thomas DeLauer
For a short time, I’m opening a VERY select few slots for nutrition consultations via Skype, fill out a contact form at http://www.ThomasDeLauer.com
1. Vitamins – Overview:
a. We all know that vitamins are important for us. Vitamins play a crucial role in our metabolism, aiding in the breakdown of food and release of nutrients that you consume. Vitamins play a function in growth, which includes physical gains from working out, energy levels, which are crucial to maintain in order to perform at your highest level, and even your general health, helping to fight off infections and prevent cancer. Given the importance of vitamins, it is very important that you consume food in such a way as to absorb them in the most beneficial way possible. (1)
2. Vitamin Loss?
a. Vitamin loss can be induced in a number of ways, including loss to cooking water, oxidation (exposure to air), light exposure, and most crucially, heat.
b. Heat is the enemy of many (but not all) vitamins. You don’t want to be putting in the time and effort to consume all of your fruits and veggies for the day and learn that you are cooking off the very reason they are so valuable.(1)
c. Cooking time, temperature and method can increase the degradation of vitamins, and once a vitamin is broken down it is not available for absorption in the body. (3)
3. Which vitamins are the most sensitive to heat and cooking method?
a. Water-soluble vitamins are the most unstable kind of vitamin when it comes to heat and storage. (1)
b. Vitamins B and C are both water-soluble vitamins that need to be consumed in small amounts every day. This is due to their structure – since they dissolve in water, your body does not store them in your fat stores, and you lose them daily. (1)
4. How does the body assimilate a denatured vitamin?
a. Denatured food are simply foods that have been structurally altered, which can occur from heat, change in pH or simply with time. This change in structure can result in altered cell activity and sometimes even cell death, leaving less vitamins to be available for absorption into the body. (7)
5. How to avoid denaturing a vitamin when cooking?
a. Foods with high vitamins B and C become less nutritious when cooked, handled and prepared according to Colorado State University Extension (1)
b. Research bomb: A 2013 study by the International Journal of Scientific and Technology Research measured the percentage of vitamin C lost in five different vegetable when cooked at 5, 15 and 30 minutes. At 5 minutes, the vitamin C concentration decreased between 10 and 17%. At 30 minutes it decreased from 50-65%. (2)
c. Keep cook times short, and steam rather than boil to avoid the water-soluble vitamins being surrounded by water, which will leach out the vitamins (1)
d. Use minimal heat and water to keep the vitamin content intact
6. Common Questions
a. What is the best way to keep Vitamin C intact?
i. Steaming for a short period of time is a great way, much better than boiling, where you will lose some of the Vitamin C to the water, or roasting, which is for a longer period of time and thus will lose a large quantity of the vitamin. Sauteing is also ok.
b. Will mixing or taking Vitamin C with hot water hinder bioavailability?
i. Vitamin C is not degraded immediately when exposed to heat – it is a slow process. That being said, the degeneration is hotter solutions will be faster, so be sure to consume the mixture quickly rather than leaving it out to cool to room temperature.
(4)
c. Are all healthy properties of food hindered with heating?
i. No – some health benefits of foods are increased with heating, so it is important to eat foods in a variety of ways. Eat some raw salads, blend some healthy, vegetable filled smoothies and steam some vegetables – mix it up!
1. Are Vitamins Destroyed During Cooking
http://www.livestrong.com/article/443774-are-vitamins-destroyed-during-cooking/
2. Does Cooking Food Reduce the Vitamin Content?
http://healthyeating.sfgate.com/cooking-food-reduce-vitamin-content-5164.html
3. Effects of Cooking on Vitamins
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml
4. Heat Wont’ Quickly Erase Vitamin C
http://articles.chicagotribune.com/1988-08-11/entertainment/8801210968_1_pound-cake-vitamin-hot-water
5. Effect of Heating on Vitamin C Content of Some Selected Vegetables. International Journal of Scientific and Technology Research Volume 2, November 2013
http://www.ijstr.org/final-print/nov2013/Effect-Of-Heating-On-Vitamin-C-Content-Of-Some-Selected-Vegetables.pdf
6. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant activity. Journal of Agricultural and Food Chemistry. April 2002
http://pubs.acs.org/doi/abs/10.1021/jf0115589
7. Denatured Foods
http://www.vitaminstuff.com/definitions/definitions112.ht
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For the last few decades we’ve been duped into believing we can cook our food in chemically processed factory-made seed oils and continue to have good health. Only now are we starting to understand that our health has suffered from this deception, whether the deception was intentional or not.
The cell-membrane of every single cell in your body is made of fat/cholesterol, so obviously you want to be putting the best fat possible into your body. Putting an easily oxidized, inferior oil in your body leads directly to cell membranes that are much more susceptible to oxidative damage.
In this video I tell you the very worst and the very best cooking oils, so you can build your cell membranes of the best fat possible. It is vital to your good health and longevity…
Best Cooking Oil: https://amzn.to/2LPjiqU
Best Cooking Oil: https://amzn.to/2p0mHdr
Cooking Oil Container: https://amzn.to/2ViqMFY
Cook with REAL SALT: http://bit.ly/RealSalts
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Ken D Berry, MD, is a Family Physician and has been practicing Family Medicine in rural Tennessee for 20 years, having seen over 25,000 patients in his career so far.
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